GRAPEFRUIT-POPPY SEED SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons each grapefruit juice and olive oil, 1 tablespoon mayonnaise, 2 teaspoons honey mustard, 1 teaspoon poppy seeds and 1/2 teaspoon kosher salt. Toss with 1 chopped romaine heart and 1 chopped head frisee, some walnuts, grapefruit segments and sliced shallot; season with salt and pepper.
POPPY SEED SALAD
Mandarin oranges add the color and the dressing adds the zing to this mixture of greens. You can use spinach or iceberg lettuce in place of romaine, or use a combination of any of them.
Provided by Rhonda
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Mix lettuce, oranges, green onions, and almonds in a large mixing bowl.
- Blend sugar, vinegar, salt, and mustard in a blender. Stream oil into the dressing while blending. Continue to blend until the dressing emulsifies. Add poppy seeds and blend briefly to mix. Drizzle dressing over the salad and toss to coat.
Nutrition Facts : Calories 514.8 calories, Carbohydrate 42.7 g, Fat 37.4 g, Fiber 5.4 g, Protein 6.6 g, SaturatedFat 5 g, Sodium 894.2 mg, Sugar 35.3 g
AVOCADO AND GRAPEFRUIT SALAD WITH POPPY SEED DRESSING
Make and share this Avocado and Grapefruit Salad With Poppy Seed Dressing recipe from Food.com.
Provided by Irishcolleen
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Place lettuce leaf on small salad plate.
- Peel and slice avocados, lengthwise in 1/4 inch slices.
- Peel grapefruit into sections, removing all membrane, being careful to keep section in tact.
- Alternate slices of avocado and grapefruit, side by side on plate.
- Drizzle each salad with 2 tablespoons of either homemade Poppy Seed dressing or your favorite store bought.
GRAPEFRUIT-POPPY SEED DRESSING
Make and share this Grapefruit-Poppy Seed Dressing recipe from Food.com.
Provided by Dancer
Categories Salad Dressings
Time 15m
Yield 3 cs.
Number Of Ingredients 7
Steps:
- In a mixing bowl stir together the honey, grapefruit peel, grapefruit juice, salt, and nutmeg.
- Gradually beat in salad oil.
- Stir in poppy seed.
- Transfer to a screw-top jar; cover and chill until serving time.
- Shake well before using.
- Serve over fruit or tossed salads.
Nutrition Facts : Calories 1180.6, Fat 90.8, SaturatedFat 12.6, Sodium 395.1, Carbohydrate 101.2, Fiber 0.5, Sugar 100.6, Protein 1
POPPY SEED GRAPEFRUIT TORTE
Fresh flavors and an appealing look enliven this dessert. Dense Campari-infused cake is punctuated with golden raisins and jewel-like grapefruit segments; ribbons of white chocolate mousse topped with a confetti of poppy seeds add a celebratory note.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Coat a 9-inch springform pan with cooking spray. Line bottom with parchment paper, and coat parchment. Set aside.
- Put butter, 1 1/4 cups sugar, and the zest into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and smooth, about 3 minutes. Mix in Campari and salt. Mix in egg yolks, 1 at a time, until creamy, scraping down sides of bowl as needed.
- Stir flour, poppy seeds, and raisins in a medium bowl. Stir into butter mixture.
- Put egg whites and remaining 1 1/4 cups sugar into the clean bowl of the electric mixer fitted with the whisk attachment. Beat on medium speed until stiff but not dry peaks form. Fold into flour mixture. Spread batter into prepared pan, and smooth top with an offset spatula.
- Bake until cake is deep golden brown and is pulling away from sides of pan, 35 to 40 minutes. Let cool on a wire rack 15 minutes. Remove sides of pan; invert to remove bottom of pan and parchment. Reinvert onto rack; let cool completely (cake will sink slightly in the middle).
- Using a long, sharp knife, cut cake horizontally into 3 equal layers. Place bottom layer on a serving platter. Top with half of the zest-flavored mousse. Arrange half of the grapefruit segments in a single layer on top. Top with another cake layer, and repeat layering with remaining zest-flavored mousse and grapefruit segments. Top with final cake layer. Refrigerate until firm, at least 30 minutes.
- Spread a thin coat of plain mousse on top and sides of cake. Refrigerate until firm, about 20 minutes. Spread another coat of mousse on sides until smooth and opaque. Transfer remaining mousse to a pastry bag fitted with a large petal tip (such as Ateco #180); pipe waves in concentric circles on top of cake. If mousse becomes too soft, refrigerate about 30 minutes, then stir until smooth. Sprinkle cake top with poppy seeds. Refrigerate until ready to serve, up to 2 hours.
GRAPEFRUIT & POPPY SEED CAKE
A bundt cake tin gives a pretty finish to this citrus sponge, drizzled with a zesty butter glaze
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter then flour a 1.5-litre Bundt or ring tin. Beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, followed by the vanilla, flour, baking powder, soured cream, grapefruit zest and juice, and toasted poppy seeds. Scrape into the tin and level it off. Bake for 40-55 mins, depending on the shape of your tin, until a skewer poked in comes out clean. Leave in the tin to cool a little while you make the icing.
- Gently heat the caster sugar, butter and grapefruit juice to melt the butter. Bring to the boil, then reduce heat and simmer for 3 mins. Remove from the heat, stir in the zest and cool for about 10 mins until thickened and syrupy.
- Turn the warm cake out onto a cooling rack and brush half the glaze over the cake. Spoon the rest over, little by little, so it sinks in.
Nutrition Facts : Calories 605 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
GRAPEFRUIT POPPY SEED BREAD
I had grapefruits handy, so I used the zest and juice for this lovely quick bread. It's got a nice little tang and a tender crumb. -Lisa Moriarty, Wilton, New Hampshire
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and 1-1/3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt, poppy seeds, grapefruit zest and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Meanwhile, in a small bowl, mix grapefruit juice and remaining sugar., Remove bread from oven. Immediately poke holes in bread with a fork; slowly pour juice mixture over bread. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 296 calories, Fat 13g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 189mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
FRUIT SALAD WITH POPPY SEED DRESSING
Provided by Ruth A. Matson
Categories Salad Brunch Grapefruit Lemon Orange Avocado Summer Vegan Endive Watercress House & Garden Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Cut the grapefruit and oranges in half and into skinless sections. Peel and slice the avocado and put the slices into the lemon juice to prevent their darkening. Arrange the fruits on watercress and tuck spears of the endive around. Pour the Poppy Seed Dressing upon the fruit, but do not cover the endive, which may be eaten with the fingers. Serve with balls made of the Spiced Cheese Salad mixture.
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